Mom cooked a bowl of glutinous rice balls in sweet fermented rice.
Tips
culture
Made by fermenting steamed glutinous rice with 酒曲 (rice-wine starter). Mildly alcoholic and sweet - eaten warm with 汤圆 or stirred into 鸡蛋羹. Sometimes called 醪糟 (láozāo) in Sichuan and the northwest.
